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This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
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Canned green beans and white corn are mixed with onion and green pepper, mixed with cream soup and baked with a cheesy topping.
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This recipe is by Marian Burros and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Peach preserves mixed with sherry vinegar and chicken broth, with a hint of spice and heat, combine to form this delicious sweet and sour sauce.
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This company-worthy casserole is made with chicken breasts, fresh broccoli, and a sherry cream sauce. Top with sliced almonds, if desired.
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This is a full-flavored, pungent, yet subtle special occasion dish. We served the meal with diced, spiced new potatoes with chopped onions baked in foil for 40 minutes, and a Caesar salad.
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A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.
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A light, fluffy frozen almond mousse, studded with almonds and red and green cherries. These are really easy to make and, their flavor improves if they're made a few weeks in advance, and stored in the freezer.
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Rigatoni is the featured pasta, of course, with a garlicky tomato cream sauce laden with sweet peppers.
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Crab salad perfect for spreading on crackers.
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Mushrooms and onions sauteed in butter and thyme are combined with flour, chicken broth, half and half, Parmesan and the liquid from marinated artichoke hearts to make a rich and delicious sauce. Fold in the artichokes and serve over hot linguini.
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Chicken pasta dish with homemade cheese sauce flecked with lavender is a flowery twist on traditional cheesy chicken pasta.